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Breaded Chicken with Avocado

Total Time

Prep/Total Time: 30 min.


2 servings

A tasty topping of sour cream, avocado and cheese adds richness to this crunchy coated chicken. To round out the meal, fix steamed broccoli and cubed red potatoes as shown in the photo at top right. Or prepare frozen stir-fry vegetables and warm up bakery breadsticks.


  • 3 tablespoons cornmeal
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 large egg
  • 1 tablespoon water
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons canola oil
  • 1/2 cup shredded Monterey Jack cheese
  • 6 slices ripe avocado
  • 1/4 cup sour cream
  • 2 tablespoons sliced green onion


  1. In a large shallow dish, combine the cornmeal, cornstarch, garlic salt and cumin. In a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in cornmeal mixture and turn to coat.
  2. In a large skillet, heat oil. Cook chicken until a thermometer reads 165°, about 4 minutes on each side. Top with cheese and avocado; cover and cook until cheese is melted, about 1 minute. Top with sour cream and onion.

Nutrition Facts

1 each: 548 calories, 36g fat (13g saturated fat), 214mg cholesterol, 713mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 36g protein.

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